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How To Make Cheese At Home

THE RISKS OF MAKING CHEESE FROM RAW MILK
Raw milk and products produced from raw milk can cause tuberculosis, diphtheria, dysentery, cholera and especially brucella on humans. 
The milk obtained from diseased animals, or the cheese and yoghurt produced from this milk can infect humans.
Most people makes cheese from milks at the milking temperature. They do not need to cook the milk, for this reason the microbes transfers to the cheese
PASTEURIZING MILK AT CHEESE PRODUCTION
There are two reasons for pasteurizing milk
1- To kill the microbes that infects humans.
2- To increase the quantity of cheese from production.
WHY TO USE PEYNIR-YAP
When milk is cooked, the balance of the nutritive characteristic of milk, vitamin and calcium changes. And the coagulation of milk will be poorer. To eliminate this problem, before yeasting with cheese rennet, suggested dose of PEYNIR YAP must be added into milk.
INGREDIENTS

  • 5 LT fresh milk
  • 1 cap of Süper Maya
  • 1 cap Provita Peynir Yap
  • Unrafined salt for brine

STEPS

  • Heat 5 liters of raw milk to 70-75° C degrees.
  • Then cool the milk to 33-35 ° C degree. (At lower degrees the yeasting period will be longer).
  • Add 1 or 2 caps of Peynir Yap into the milk and stir well.
  • Without delay, mix 1 cap of Süper maya with 5 times of clean water and add into milk, stir well with a spoon.
  • Then cover the yeasted milk and wait for 1,5-2 hours, and do not move the pot that contains the milk.
  • After 1,5-2 hours,  probe a knife into gelled milk. If the gelled milk is firm enough to split cleanly, cut the curd with a blade.
  • Then cover again and wait for 15-20 min.
  • Pass the curds and whey through cheesecloth to seperate the curd and whey.
  • Press the cheese using the cloth to get most of the moisture out.
  • Ressolve 250-300 grams of unrafined salt in 2 liters of boiled and cooled water for brine.
  • Then put the cheese into brine.
  • The period will be between

                                                                                                                                      BON APPETIT